Milk protein hydrolysates: improved biotechnology from conventional Dairy Milk

Amri,, Muhammad Akmal and Zainudin, Muhammad Haziq and Razali, Nor Faizah and Mohd Fauzi, Noor Akhmazillah (2022) Milk protein hydrolysates: improved biotechnology from conventional Dairy Milk. In: Chemical Process & Sustainability in Industrial Biotechnology. Penerbit UTHM, UTHM, pp. 15-28.


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Milk protein hydrolysates are classified as one of the modern biotechnologies in which a much shorter peptide is used to hydrolyze the protein in milk. This biotechnology approach benefits the industry by supplying more bioactive properties to traditional milk protein, and also helps to remove the milk protein allergy that certain people experience. The most popular process used to generate bioactive peptides from a whole protein molecule can be called enzymatic hydrolysis. Another way of generating milk protein hydrolysates is through fermenting milk proteins through the use of proteolytic enzyme starter culture, and it can generate hydrolysates in huge amounts. The key concern that emerges from this industrial milk is that because of the issue of lactose intolerance, if it may lead to non�consumable goods. With the coming out of protein from hydrolysis, this biotechnology may fix this issue and help to deal with it.

Item Type: Book Section
Uncontrolled Keywords: Milk protein hydrolysates; bioactive properties; allergy; enzymatic hydrolysis; microbial fermentation
Subjects: T Technology > T Technology (General)
Divisions: Faculty of Engineering Technology > Department of Chemical Engineering Technology
Depositing User: Mr. Abdul Rahim Mat Radzuan
Date Deposited: 21 Aug 2022 01:43
Last Modified: 21 Aug 2022 01:43

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